1. Heat oil in a medium large soup pot. Coat the bottom of pan and let that get hot.
2. Add the onions and cook until translucent
3. Add tomatoes and warm to a simmer
4. Add chicken stock and simmer for 15 minutes
5. Add pesto and whipping cream. Do not boil soup after cream is put in it.
6. Blend to desired consistency. (I used my trusty blender)
7. Use s & p to taste.

And this soup is the perfect way to class up your grilled cheese. Seriously.

Rating: 4.5.The only downside is that it is a little rich so it makes it hard to eat a ton, but I love it.